5 | Renetta |
1 puff | pastry – rectangular – 230 g |
80 g | of sugar |
40 g | of dry biscuits - crushed |
2 pinches | of turmeric |
1 teaspoon | of poppy seeds |
Egg yolk and milk for brushing | |
butter | |
decoration: | icing sugar |
Try our apple strudel with turmeric, an original variation, with a spicy scent and quicker than the original strudel.
Modern since the 1800s
Required
Renetta apple is the queen of baking. This slightly tart apple with a compact pulp becomes juicy and extra-sweet during baking.
5 | Renetta |
1 puff | pastry – rectangular – 230 g |
80 g | of sugar |
40 g | of dry biscuits - crushed |
2 pinches | of turmeric |
1 teaspoon | of poppy seeds |
Egg yolk and milk for brushing | |
butter | |
decoration: | icing sugar |
Peel, core and slice the apples.
Lay them in a pan with a little butter and brown them together with the sugar and the turmeric.
Pastry dough: rollout the dough. Cut parallel stripes, 1 cm of width and 8 cm long, on the longer sides. Cut away the exceeding triangles of dough on the top and on the bottom.
Lay the crushed biscuits in the middle of the dough, then the apple slices and at last the poppy seeds.
Close the dough stripes towards the middle of the strudel, criss-crossing them over each other
Brush the surface of the strudel with the egg yolk and milk. Bake at 195° C for 30 minutes.
When done, let cool down on a rack, and decorate with sprinkled icing sugar.